Saltfish cakes are a delicious mix of tender, flaky salted fish and potatoes formed into patties, and fried to golden brown and crisp on the outside. In Guyana, they are often served with pepper sauce or mango sour, making them perfect as a mouthwatering appetizer, snack, or even a protein-packed breakfast when served with bakes.
Carribean Saltfish Cakes
Caribbean fish cakes vary from country to country, but they all start with salted fish, fresh herbs and aromatics. In Guyana, they are typically made with the addition of potatoes and shaped into elongated croquettes before frying. While salted fish (saltfish) is traditionally used, you can also use fresh fish—just be sure to cook (by baking or steaming) before flaking and mixing.
These fish cakes can be served for Sunday brunch with bakes, enjoyed as a snack, or shared as an appetizer at gatherings. Across the Caribbean, you’ll also find variations like Puerto Rican bacalaítos, Bajan fish cakes, and Trinidadian accra, but those are all made with a batter and fried like fritters, while this version is thicker, potato-based and shaped into patties or croquette.
Why You’ll Love This Saltfish Cakes Recipe
- Rooted in Caribbean Tradition: A classic across the Caribbean, these saltfish cakes are especially loved in Guyana. You can make them ahead and serve them with dhal and rice for a delicious, satisfying meal.
- Crispy, Flavor Packed and Delicious: Deep dried until golden and crisp, these saltfish cakes are well seasoned with a buttery crust and a soft, flavor-packed center.
- Versatile and Customizable: Switch up the herbs and seasoning to make this recipe your own. You can shape them into patties for quicker cooking or traditional croquettes for a more classic presentation.
What is Saltfish?
Saltfish is white fish—most commonly cod—that has been heavily salted and dried to preserve it. While cod is traditional, other meaty white fish like haddock, snapper, bass, or tilapia can also be salt-cured.
Before cooking, saltfish must be soaked to remove excess salt and rehydrate the fish, making it tender and ready to use in recipes like these saltfish cakes. Saltfish also has a long history in the Caribbean and was a staple food for enslaved Africans during the transatlantic slave trade, shaping many of the dishes still enjoyed today.
Ingredients for Saltfish Cakes
The main ingredients for saltfish cakes is the salt fish and potatoes, everything also acts as an enhancer.
- Salt fish: ’m using salted, skinless Alaskan pollock, which is more affordable and easier to work with than cod, but cod works well in this recipe.
- Potatoes: Yukon gold, russet or red potatoes all work well here.
- Seasoning and Spices: Season with granulated garlic, granulated onion, and thyme (fresh or dried both work).
- Green onions: I like adding sliced green onions for brightness and a pop of color throughout the fish cakes.
- Lime juice: Helps balance any residual fishy taste while adding a fresh, bright flavor.
- Garlic: Using both fresh garlic and powdered spices adds layers of flavor to the salted fish.
- Onion: Grate the onion so it blends smoothly into the mixture without leaving chunks.
- Spicy brown mustard: Adds a subtle zesty flavor that enhances the overall seasoning.
- Tomato paste: Not a traditional ingredient but adds depth and richness with a slight sweetness that rounds out the savory flavors.
- All purpose flour: This ensures a crispy coating once the patties are fried.
- Seasoned Italian Bread Crumbs: Provide a crunchy coating. You can also use plain breadcrumbs and season them with an Italian spice blend (onion powder, garlic powder, salt, oregano, and parsley flakes).
- Oil: Use a neutral-tasting oil with a high smoke point, suitable for frying.
See recipe card for quantities.
How to Make Saltfish Cakes Step by Step
Step 1: Desalt the saltfish
I start by rinsing the saltfish under cold water to remove any excess salt on the surface. Then I place it in a bowl and cover it with hot water. I let it soak for at least 30 minutes to help draw out some of the salt and rehydrate the fish before cooking.
Step 2: Cook and flake the saltfish
Then I cook the soaked saltfish, by boiling it in about 4 cups of water for 20 to 30 minutes. I drain the water, add fresh water, and repeat the process. Once the fish is fully cooked, I let it cool and then check for any bones.
Using clean hands, I flake the flesh until its as flaky as possible.
Step 3: Make the fish cake mixture
Next, I add the flaked saltfish to a mixing bowl along with the crushed potatoes, onions, cilantro, garlic, thyme, wiri wiri pepper, scallions, onion powder, garlic powder, paprika, fresh lime juice, spicy brown mustard, tomato paste, and the egg. Then I mix everything together until well combined and evenly distributed.
The mixture should be soft but hold together when pressed. If it is too soft you can add some of the bread crumbs or more potatoes.
Step 4: Shape the saltfish cakes
Then, using a 1/4 cup measure or a large cookie scoop, I portion out about 1/4 cup of the seasoned fish cake mixture. I roll it gently between my hands to form a smooth ball, then shape it into a log. Finally, I flatten the ends slightly to create that traditional croquette shape. I repeat this process until all of the mixture is used, shaping all of the cakes before I start cooking.
Alternatively, when I’m in a rush, I shape them into flat disks or medallions so they cook more quickly and evenly all the way through.
Just like I do with the other shape, I use a 1/4 cup measure or a large cookie scoop to portion out the mixture. Then I roll it gently between my hands to form a ball. Then I press it flat into a patty and place it on a lined tray. I repeat this process until all of the mixture is used.
Step 5: Make the dredge for the Saltfish Cake
Add the all purpose flour to 1 cup seasoned Italian bread crumbs. Mix well, then completely coat each fish cake the with bread crumbs and flour mixture.
Step 6: Cook the Fish Cakes
Add about 3 cups of oil to a frying pan on medium heat. When the oil is hot, add the salt fish cakes. I like to work in batches to not overcrowd the pan. I find frying about 6 fish cakes per batch to be most manageable. Cook the fish cakes for about 3 to 4 minutes on each side or until golden brown, then flip and cook on the other side until golden brown.
Remove them from the oil, then drain on a few sheet of paper towel or parchment paper to remove the excess oil.
I served mine with a sauce I make with Guyanese wiri wiri pepper sauce, a bit of mustard, vinegar and honey. It’s AMAZING!
Storage
Store saltfish cakes in the fridge in an airtight container for up to 3 days. Reheat them in the oven or air fryer to keep them crispy.
Tips for the Best Saltfish Cakes
- You can’t make this recipe without soaking the saltfish. Soak the fish for at least 8 hours (overnight) but up to 24 hours.
- Use clean hands to flask the salt fish flesh because it makes it into really tiny flakes.
- You can add an egg to the mixture for additional binding. I find that the potatoes are enough to pull it together without making it too stiff.
- Aim for a consistency that is moist enough to hold together but not overly wet. Adjust with breadcrumbs or flour as needed.
- If necessary, fry in batches to avoid overcrowding the pan. This allows each cake to cook evenly.
Sauce for Saltfish Cakes
I serve salt fish cakes with a simple sauce I made by combining 1/8 cup white vinegar, 1 tbsp Guyanese pepper sauce, 1 tsp mustard and 1 tbsp honey. I add a pinch of salt and mix it together. It gives it a nice kick.
Frequently Asked Questions
Many saltfish cake recipes include eggs as binding ingredient. But it is an optional ingredient in this recipe because the flour and breadcrumbs give the patties enough structure.
Prevent homemade saltfish cakes from falling apart by use binding agents like beaten eggs or breadcrumbs. Allow the flaked fish and cooked potatoes to cool down before handling them gently. Cook in batches in a well-oiled pan to avoid overcrowding and to achieve a crisp exterior without breaking.
“Saltfish” refers to dried and salted codfish. Although cod is the most commonly used fish for this preparation, other white-fleshed fish like pollock or haddock may also be used.
Salt Fish Cake
Equipment
- 2 Large Pots
- Frying Pan
- Paper Towels
Ingredients
- 1/2 lb salted fish (salt fish)
- 1/2 lb potatoes (yukon gold, russet or red)
- 1 tsp granulated garlic
- 1 tsp thyme (fresh or dried)
- 1 wiri wiri pepper (finely chopped)
- 2 scallions (thinly sliced)
- 1/2 lime juiced
- 2 large garlic (grated)
- 1/4 large onion (grated)
- 1 tsp spicy brown mustard
- 1 tsp tomato paste
- 1/4 cup all purpose flour
- 1 cup seasoned Italian bread crumbs
- 3 cups oil (neutral tasting, high smoke point, suitable for frying)
Instructions
- Soak salt fish in boiling water and leave overnight.
- Cook salt fish by boiling in about 3 cups of water for 30 minutes, in a medium pot on medium heat.
- Once cooked, let cool, then flake using a fork.
- Wash and dice potatoes (with skin on) into quarters.
- Boil potatoes until tender, then remove from heat and let cool.
- When cool, remove skin and crush. Add potatoes and salt fish to a small mixing bowl. Then add granulated garlic, thyme, cayenne powder, green onions, lime juice, grated garlic, grated onion, mustard and tomato paste. Mix together.
- Using a 1/4 cup measure, scoop 1/4 cup of fish mixture and form into flat a cake. Continue until all the cakes are made (about 5 or 6).
- Then, mix together flour and bread crumbs. Coat cakes completely with bread crumbs mixture.
- Add oil to a frying pan on medium heat.
- When oil is hot but not smoking, add fish cakes and cook on one side until golden brown.
- Then flip and cook on the other side until it is golden brown. Remove from oil and place on a paper towel to allow some of the excess oil to drain. Serve them however you chose and enjoy!
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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VERONICA Says
This is the third recipe I have used from your website. I just moved to another state away from my Guyanese mother‘s cooking and this is very close to what she normally has made for me. Looking forward to using more of your recipes.
Carol Says
I made these for brunch and they were an absolute hit. Super easy and my family enjoyed them. Can’t wait to try more recipes on your site.
Althea Brown Says
Thank you so much for trying my recipe and I am so happy your family enjoyed it!
Edward Gray Says
Looking for a good wiri wiri pepper sauce to put on those fish cakes!